Many grandmothers and great grandmothers are experienced at cooking root vegetables, but today they are less common. Although they are not the most popular vegetables, root vegetables are often overlooked and associated with Old World cuisine in Northern European countries. Beets, carrots, rutabagas, turnips, parsnips, onions, garlic, daikon, ginger, are some of the root vegetables that are packed with nutrition, flavor and cancer fighting nutrients. In addition, they are economical side dishes or condiments. When they are added to almost any dish, such as soup, stews and casseroles, they are easiest to sneak into the family meal plan.

Root vegetables are plentiful during the fall and winter months. Select root vegetables that are firm and medium sized. Once they are home, store in a dry and dark area until ready to cook. To prepare most root vegetables, simply wash and then cut thin slices of the vegetable to reduce cooking time. Most cooks prefer to roast the root vegetables to enjoy the rich flavors. Root vegetables can also be just boiled and mashed and then seasoned with herbs, spices and vegetable oil.

Roots of Good NutritionNext year, the federal advisory committee is expected to increase their recommendation from five to nine daily servings of fruits and vegetables to five to thirteen servings a day. That will require adding more unusual vegetables to the family meals. So, start experiencing the wonders of root vegetables, such as beets, carrots, rutabagas, celeriac and parsnips.

Beets are one of the more popular root vegetables. Enjoy beets in a green salad, as a side dish or in a soup, like borscht. The antioxidant betanin, as well as folic acid, is found in beets. The young leaves of the beet root may also be used in salads. According to a research study published in the Journal of Agricultural and Food Chemistry, beets may help keep low-density lipoprotein (LDL) (“bad”) cholesterol from clogging the insides of your arteries. A one-half cup serving of beets will provide about 37 calories, along with plenty of potassium and beta-carotene.

If the family is getting tired of broccoli and cauliflower, try adding some of their cousins, turnips and rutabagas that are in the brassica family. These are more popular in Europe, where the Greeks stew turnips, including the greens with tomatoes. The French bake rutabagas with apples. Select rutabagas that are smooth, firm and heavy for their size. Unlike other root vegetables, rutabagas can be refrigerated in a plastic bag for up to two weeks. One of the easiest ways to incorporate this vegetable is to add to mashed potatoes. Turnips are known for its root, but the leaves can also be eaten as spring greens. Serve turnips mashed or add to stews and casseroles.

Although eating healthier, along with more vegetables is important for better health, it is not always possible to squeeze enough vegetables in a daily meal plan. That is why many health experts have been encouraging Smart Supplementation.